Name: Spit-Roasted Lamb
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: Serves 20
Ingredients: juice of 3 lemons; 200 g (7 oz) parmesan cheese; 1 small can anchovies in oil; 1 tablespoon dried thyme; 4 tablespoons tomato sauce (ketchup); 1 lamb, weighing 15 kg (33 lb); 200 ml (7 fl oz/approx ¾ cup) pineapple juice; 1 litre (35 fl oz/4 cups) olive oil; 750 ml (26 fl oz/3 cups) olive oil; 200 g (7 oz) rocket (arugula); 500 ml (17 fl oz/2 cups) white port; 200 ml (7 fl oz/approx ¾ cup) rice vinegar; 500 ml (17 fl oz/2 cups) sunflower oil; 500 ml (17 fl oz/2 cups) olive oil; 400 g (14 oz) sundried tomatoes in oil; 6 garlic cloves, peeled; 5 bird’s eye chillis; juice of 2 lemons; 2 garlic cloves, peeled; 100 g (3½ oz/⅔ cup) pine nuts; 3 French shallots, peeled; 1 tablespoon tomato paste; 3 tablespoons brown sugar; 6 bunches basil; salt and pepper

Preparation info

Serves
20

Difficulty
Easy
Ready in
4 hr

Appears in

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

About

With all your friends…the ones who could be bothered with the trip…Same wake-up time as for the pig, there’s no helping it!

Ingredients

1 lamb, weighing 15 kg (33 lb)

Main course

Method

Lamb meat is tender and delicate. Spit roasted lamb, using woodfire cooking, will take the flavour to a new level. Put the lamb on the spit with its front and hind legs attached to the spit. Cook for a leisurely 3 hours, regularly massaging it with your choice of marinade.

To make the marinades and pesto, process all the ingredients for each together and let the guests choose. Reserve s